Food-Safe Kitchens Presenting Eight Food-Safe Steps

"There is no 24-hour flu. It's something you ate!" Professional journalist Ann Marchiony presentsEight Food-Safe Stepsfor the home cook: Wash Your Hands: Cleanliness 24/7 Before You Shop: Clean and Sanitize Your Kitchen To Market, To Market: Shop with Your Nose and Eyes. Always Read the Labels! Home Again, Home Again: Don't Wait, Refrigerate Keep a Food Thermometer at the Ready: Meet Thermy who says: "It's safe to bite when the temperature is right!" Avoid Cross-Contamination: Keep it Straight! Separate: Don't Cross-Contaminate! Serve the Food-Safe Way: Keep Cold Foods Cold (40 E or below); Keep Hot Foods Hot (140 F or above); Always Follow the Two-Hour Rule 8. Leftovers Can Be Dangerous: When in Doubt, Throw it Out You'll learn about... Germ names, types, and illnesses that they cause; infection prevention; temperature and proper storage; using food thermometers; reading labels and learning about food allergies; why raw juices can be dangerous; warnings for pregnant women and seniors; teaching children food safety; coping with food-related crises; and food-safe entertaining. Also, you'll find a contact list of cooperative extension offices in 50 states and information about careers in food safety. Ann Marchiony has written about chefs, professional kitchen equipment, and food safety for over a dozen years for more than 15 national trade publications, and has owned her own public relations firm since 1972.Marchiony, Ann is the author of 'Food-Safe Kitchens Presenting Eight Food-Safe Steps' with ISBN 9780131125902 and ISBN 0131125907.